✦ LIBER ✦

ADJUSTING FLOW PROPERTIES OF MOLTEN MILK CHOCOLATE BY MEANS OF EMULSIFIERS AND FAT

✍ Scribed by DORRA GHORBEL; INSAF SAÏDI; MOURAD BEN SLEMA; MOUNA GHARSALLAH

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Physical and Sensory Properties of Milk

✍ N.A. FULL; S. YELLA REDDY; P.S. DIMICK; G.R. ZIEGLER 📂 Article 📅 1996 🏛 Institute of Food Technologists 🌐 English ⚖ 190 KB

Impact of fat content during grinding on

✍ Siegfried Bolenz, André Manske 📂 Article 📅 2013 🏛 Springer 🌐 English ⚖ 432 KB

Influence of enzymatic cross-linking on

✍ K. Hinz; T. Huppertz; U. Kulozik; A.L. Kelly 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 264 KB

Composition and emulsifying properties o

✍ Phan, Thi Thanh Que; Asaduzzaman, Md; Le, Thien Trung; Fredrick, Eveline; Van de 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 847 KB

Influence of low‐melting milk fat fracti

✍ Pajin, B.; Radujko, I.; Šereš, Z.; Šoronja Simović, D.; Gyura, J.; Sakač, M. 📂 Article 📅 2012 🏛 Emerald Group Publishing Limited 🌐 English ⚖ 405 KB

Flow of molten milk chocolate from an ef

✍ Andrew N. Vavreck 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 175 KB